Baltimore Beef Bad Boy

1. 1

   Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano, paprika and chili powder in a 1-gallon sealable plastic bag.

2. 2

   Mix thoroughly and then add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat.

3. 3

   When both pieces are done, return them to the bag, and let marinate for 24 to 48 hours in refrigerator.

4. 4

   Remove meat from refrigerator at least 20 minutes, prior to grilling.

5. 5

   In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic and sea salt and pepper.

6. 6

   Mix thoroughly and place into refrigerator for at least 4 hours.

7. 7

   Set grill or large grilling pan to high heat.

8. 8

   Cook meat for 20 minutes or until desired temperature.

9. 9

   Remove from heat, cover and let rest for 5 to 10 minutes.

10. 10

    Best served medium-rare.

11. 11

    Slice cooked and rested steaks paper thin using either a knife or counter-top deli-slicer.

12. 12

    Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.

* Per serving · 4 servings · Values may vary.

No additional tips available.